Lemon Thyme and Ginger

Hodgepodge of Grilled Vegetables Mediterranean Style

Hodgepodge of Grilled Vegetables Mediterranean Style. Recipe.

In Spain they call it, a la plancha. Italians refer to it as, a la piastra. In Greece, on a staz. No matter what you call it, it’s a centuries old Mediterranean technique for grilling vegetables, fish and meats. In Spain they use a round metal plate, but in Greece they use a piece of sheet metal placed directly on the grill.  From Italy, a stone or a metal plate creates a hot flat surface over an open flame. Essentially, it is a flat metal or stone griddle, set over a grill grate over an open flame. Mediterranean cooks know how to grill their vegetables because these grilled vegetables never tasted so good.

Hodgepodge of Grilled Vegetables Mediterranean Style, recipe.

This technique does not produce fancy crisscross grill marks on your grilled vegetables, but what you do get are tender vegetables that retain some bite and have a good sear from the stone or griddle. Ultimately, the more surface area that touches the vegetables, means more flavor on your grilled vegetables from the sear. Another bonus is, no more vegetables falling through the grates and flare ups. Mediterranean style grilled vegetables are sweet, lightly flavored from the fire’s smoke, and seared to perfection.

Hodgepodge of Grilled Vegetables Mediterranean Style, recipe.

A New Way with Grilled Vegetables

It all started yesterday on an impulse after coming upon the phrase, “… a la piastra,” in one of my cookbooks. It was an “Ah ha” moment for me with the realization of a refrigerator full of vegetables and an old cast iron griddle begging for use.  With my fingers crossed and plans for dinner and a blog post on the horizon, I decided to give “A la piastra” grilling technique a try. It was just meant to be.

Hodgepodge of Grilled Vegetables Mediterranean Style, recipe.

I do love the flavor of grilled vegetables, but when I grill chicken or meats, I don’t always grill vegetables for a side dish. Mainly, I do not want my whole dinner tasting all the same. Also, depending on how many people we are cooking for, there is just no room on my 22-inch charcoal grill.

Because this was somewhat impulsive, and I was “recipe testing”, I did not cook the vegetables in an organized manner, but fit the different vegetables here and there along with our dinner of stuffed rainbow trout. I was not sure how long the grill would stay hot, so I cooked things together instead of one at a time. Regardless of my cooking organization, I don’t mind a hodgepodge of grilled vegetables because my job was to use up a bunch of vegetables and test out this grilling technique. I call this mission a delicious success, hodgepodge or not. Now, I have a beautiful mess of tasty grilled vegetables ready whenever I want them.

Hodgepodge of Grilled Vegetables Mediterranean Style, recipe.

Grilled rainbow trout with grilled garlic scapes and grilled lemons

Grilled Vegetables a la Piastra

What I discovered is if you have a cast iron pan or griddle, they create a hot surface to make delicious grilled vegetables, fish and meets. I have yet to test other types of food, but I can’t imagine there is an issue using this technique for shellfish, chicken or steak. Grilling a la piastra or plancha, works particularly well with thin vegetables or sliced vegetables that would normally fall through the spaces on a grill grate. I loved using this technique with thinly sliced zucchini, asparagus, sliced onions, and garlic scapes. Some additional vegetables I want to try are fennel, eggplant and mushrooms.

It is my opinion that grilling bell peppers works better over the open grill grate. They just took longer to get blistered and charred when on the hot surface vs the grill grates. Also corn works better over the open fire and by better, I mean it does not take as long to cook.

Fruit like lemons and oranges grill nicely on a hot plate, but my mind is not made up for peaches. My peach halves stuck to both the grill grate and the cast iron griddle, but this was also the first time I grilled peaches.

Hodgepodge of Grilled Vegetables Mediterranean Style, recipe.

Grilled toast with ricotta cheese and minced grilled garlic scapes and leeks.

How to Grill Vegetables a la Piastra

First, this technique is best using a charcoal grill, but I believe will work with a gas grill, but you won’t get the smoky flavor. Using either grill you must make a hot fire that will last for a while depending on how much food you are grilling. Get the charcoal good and hot, then place the griddle pan or stone on your grate. Heat up your griddle surface for 15 minutes until the surface gets really hot. Close the lid if you are using a gas grill, keep the lid off if you are using a charcoal grill.

Once the grill is hot, oil the grill grate. Do not oil the hot griddle. It is possible that the oil soaked paper towel could burst into flames from the heat of the pan. Instead, generously coat the vegetables and fish in canola oil or other oil with a high smoke point. Arrange the vegetables on the surface of your “griddle” and cook for 2-3 minutes per side, depending on the thickness of the vegetable.

Depending on the surface area of your plate, you will need to cook the vegetables in shifts. Just to be organized, cook the same vegetables all at the same time. Once done, remove the vegetables off the grill and place them spaced out on a tray or plate. If you pile them up, the vegetables will steam and get soggy.

Once done, let the grill plate cool completely before handling. If possible, use tongs and a scrubby to scrape off any stuck on bits while the surface is still hot. It is easier to clean off the charred bits when the plate is still hot, but not at the expense of getting burned.

Hodgepodge of Grilled Vegetables Mediterranean Style, recipe.

Equipment for Grilling Vegetables

  • You need a grill, preferably a charcoal grill but a gas one will work fine.
  • Good quality charcoal without lighter fluid and a charcoal chimney to start the coals.
  • BBQ quality oven mitt or glove.
  • A cast iron pan or griddle, pizza stone, baking steel or food grade metal or stone surface that can tolerate temperature up to 700°F (371°C). Some pizza stones can only withstand temperatures up to 500°F (260°C) or lower.
  • Long metal BBQ tongs without plastic tips.
  • A good BBQ spatula.
  • Several trays for putting the grilled vegetables on.
  • A timer is helpful

Hodgepodge of Grilled Vegetables Mediterranean Style, recipe.

What to do with all these grilled vegetables?

Serve grilled vegetables with grilled fish, grilled tofu, grilled chicken or steak, or roast chicken.

Assemble a platter of grilled vegetables, olives, cured meats, cheeses and crusty bread. Dine al fresco for a light dinner or a cocktail party.

Serve grilled vegetables as an appetizer made with grilled toasts and ricotta cheese topped with grilled vegetables.

Make a light pesto dressing with muddled basil leaves, smashed garlic, olive oil and vinegar and dress the grilled vegetables.

Grilled vegetable sandwiches with crusty bread, basil mayo or sriracha mayo, with Gouda or mozzarella cheese (smoked or plain) and grilled vegetables.

Frittata with grilled vegetables.

Where to buy a La Plancha griddle pan?

The Big Green Egg has a la plancha griddle for the Big Green Egg. It could work on other round grills depending on the size of the pan and your grill. (Not an add)

Lodge makes a round carbon steel griddle pan. They also make griddle pans in different sizes, shapes and materials. (Not an add)

Sur la Table has a variety of options with an Emile Henry Flame Charcoal Pizza Stone, Swissmare Raclette Granite Stone, Baking Steel Griddle, Lodge round griddle. Plus many more. (Not an add)

Print
Hodgepodge of Grilled Vegetables Mediterranean Style. Recipe.

Hodgepodge of Grilled Vegetables Mediterranean Style

Grilling vegetables is so easy when you use a griddle surface on top of a charcoal or gas grill. This grilling surface prevents vegetables from falling through the cracks of the grate or incinerating tender vegetables from sudden flare ups. I had an old cast iron griddle pan that served as a perfect surface on top of my grill, but a 12-inch cast iron skillet or baking steel will work nicely. A stone surface also works if it can withstand temperatures up to 700°F (371°C). My grill pan has a surface area of 16 x 10 inches (40.5 x 25.5 cm). Any food grade metal or stone surface with a surface area of 14 x 11 inches (35.5 x 28 cm) or larger will work nicely as long as it fits on your grill. This is a grilling technique originating from the Mediterranean and possibly first developed in Spain. Serve hot or at room temperature. Grilled vegetables are best eaten the day they are made but will last if kept in the refrigerator for a couple of days.
Course Vegetable Side Dish
Cuisine Mediterranean
Keyword grilled vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Heating a charcoal grill 30 minutes
Total Time 30 minutes
Servings 4 people
Author Ginger

Ingredients

  • red bell pepper
  • 1 yellow bell pepper
  • 1 red onion sliced into rings about ¼-inch .5 cm thick
  • 1-2 leeks sliced in half lengthwise, cleaned and root and dark green parts trimmed off
  • 4-6 garlic cloves peel on
  • 2 zucchini sliced lengthwise into ¼- inch .5 cm thick slices
  • 1 yellow squash sliced lengthwise into ¼-inch .5 cm thick slices
  • 12 or more asparagus spears ends trimmed
  • 8 garlic scapes optional
  • 2 lemons cut in half across the width.
  • 1 peach cut in half across the equator optional
  • 2 ears of corn husk and silk threads removed optional
  • 1 fennel bulb stalks removed and sliced in 1/4 -inch (.5 cm) slices (optional)
  • 2-3 TB Canola oil or other oil with a high smoke point
  • Kosher Salt and freshly ground black pepper to taste
  • 1 loaf French bread sliced on a diagonal optional
  • Extra virgin olive oil
  • 1 TB Red wine vinegar
  • 1 large bunch of basil leaves cleaned and stems removed

Instructions

  1. Prepare your grill. If using a gas grill, heat to 450°F (230°C). For a charcoal grill, fill a charcoal chimney to the top with charcoal. Rest the chimney on the charcoal grate. Light the chimney according to manufacture instructions. Heat the charcoal until all the coals are very hot. They will look mostly grey with streaks of black throughout each lump or briquette. Put on an BBQ mitt and carefully empty the hot charcoal onto the grate. Add an additional half chimney’s worth of charcoal and spread out over the hot charcoal. Arrange the charcoal over the bottom of the whole grate, but with one side having more charcoal than the other. Place the top grilling grate on the grill and the grill pan over the side with the most charcoal. Heat until the grill pan and grate are good and hot, about 15 minutes. Close lid if using a gas grill. The grill pan is hot when you flick water on the grill pan and it bubbles up and dances on the surface.
  2. While the grill is heating up, add the zucchini slices, asparagus and scapes in a large bowl and drizzle about 1 TB (15 ml) of oil over the prepared vegetables. Use the remaining oil to baste the remaining vegetables. Arrange the onion slices and leek halves on a sheet pan and baste with oil on both sides. Baste some oil over the cut surface of the cut lemons. Sprinkle about a teaspoon of Kosher salt over the vegetables, except the bell peppers.
  3. When the grill is hot, arrange the bell peppers on the side of the grill without the grill pan. Every few minutes, use long tongs to turn the bell peppers over so the whole pepper gets a good char and is blistered, about 15 minutes. Once the bell peppers get black all over, place them in a medium bowl and tightly cover with foil and plastic wrap. Set aside to allow the peppers to steam in the bowl for at least 15 minutes.
  4. If using corn on the cob, place them on the grill grate with the bell peppers. Start the corn when you start the peppers. Cook the corn turning them periodically to get an even char on all sides, about 8-10 minutes total.
  5. Meanwhile, arrange the onion slices, garlic cloves and leeks on the grill pan. Cook for 2 minutes then turn over on the other side. You want the onions and leeks to get soft with a nice sear on both sides. Once done, remove from the grill and place on a tray. Sprinkle lightly with kosher salt and freshly ground black pepper. The garlic is done, when you see some brown spots on the peel and they are soft in the middle.
  6. Place the lemon halves cut side down on the grill or grill pan and cook until a good sear develops on the cut side, about 3-4 minutes.
  7. When there is room on the grill pan, arrange the zucchini and yellow squash slices on the grate and cook about 2-3 minutes per side. You want browned surface on both sides and tender slices of squash with a slight crispness. Place the squash on a tray when done. Lightly sprinkle with kosher salt and freshly ground black pepper. Toss to evenly coat.
  8. Cook the asparagus and garlic scapes on the grill plate. Turning each asparagus spear and garlic scape over around 3 minutes per side. You want the asparagus and scapes to get soft but still have some bite. When done, place the vegetables on a tray. Lightly sprinkle with Kosher salt and freshly ground black pepper. Toss to coat.
  9. If you are grilling the fennel add the fennel slices when there is room on the grill pan and cook 3 minutes per side, or until soft but still firm. Place on a tray when done. Sprinkle on Kosher salt and black pepper and toss to coat.
  10. Add the sliced French bread, if using, on the grill and toast until the bread is golden brown. How long it will take will depend on how hot your fire is at this time.
  11. When all the vegetables are cooked, remove the skins off the bell peppers by rubbing your hands over the charred skin and pulling off the skin until it is all clear. Do not run the bell pepper under water, or you will wash away all that delicious flavor you worked so hard to make. Clean hands and remove the core from each pepper and slice into slices.
  12. Remove the garlic peels off each clove. Take 1-2 grilled garlic cloves and rub it over the toasted French bread. Add any remaining cloves to the vegetable platter.
  13. Arrange all the vegetables on a platter in piles. Drizzle with extra virgin olive oil and red wine vinegar, and torn basil. Serve hot or at room temperature.
  14. Grilled garlic scapes taste great minced and placed on top of ricotta cheese toasts. Or, mince and add to the olive oil and fresh basil, then sprinkle over the grilled vegetables.
Hodgepodge of Grilled Vegetables Mediterranean Style. Mediterranean technique for grilling vegetables. Grilled vegetables develop a great sear when grilled on a stone or metal surface over an open flame.
Hodgepodge of Grilled Vegetables Mediterranean Style. Mediterranean technique for grilling vegetables. Grilled vegetables develop a great sear when grilled on a stone or metal surface over an open flame.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Grilled Mahi Mahi with Strawberry Pineapple Salsa

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

At least twice a week, we enjoy eating fish for dinner with the usual choices being, salmon, char or plaice. These fish varieties are easily available, heart healthy and sustainable choices. However, I do appreciate having some variety and like to switch up my routine. On those occasions I enjoy fish like Mahi Mahi, especially grilled Mahi Mahi.

Once I got over the confusion from its name, dolphinfish, I lost any queasiness about eating it. Rest assured, Mahi Mahi is a fish and not related to Dolphins the mammal. They are fast swimming migratory fish found around the world’s tropical, temperate, and subtropical oceans.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Seafood Watch recommendations for Mahi Mahi

Salsa for Grilled Mahi Mahi

Like many fish dinners, Mahi Mahi is easy to prepare, and does not take a lot of extra work to flavor it up. Because this recipe is paired with a fruit salsa, I kept the seasoning on the fish on the light side. Fruit salsa compliments the flavor of Mahi Mahi well and makes a light meal to enjoy during these hot summer evenings.

Pineapple is a reliable fruit choice for salsa, yet strawberries add a nice contrast with its bright berry flavor and vivid color. Unfortunately, fruit salsas should not be made in advance, but give yourself an outside work space near the grill and make it while you heat up the grill and cook the fish.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Surprisingly, even local farm fresh strawberries benefit from some extra sweetness and pineapple compliments the strawberries with the extra sweet kiss they need. So does adding some heat in the form of fresh chili pepper like jalapeño. Any fresh green chili pepper will work in the salsa, even poblano chilies if you want the salsa on the mild side.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

One ingredient I think works well in the salsa is pickled red onion. The salsa needs a pop of acid and pickled vegetables supplies that perky note without the acid breaking down the strawberries and turning them to mush. You don’t need much, just a tablespoon of chopped pickled vegetable like pickled red onion or pepperoncini.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

Switch it Up

This recipe is for grilled Mahi Mahi, but can easily adapt for stove top grilling, or baked in the oven.

If you cannot find Mahi Mahi, substitute it with grouper, trout, halibut, striped bass, or arctic char.

Use Grilled Mahi Mahi for Fish Tacos.

Originally, I wanted to make a strawberry avocado salsa, but my fresh local strawberries turned the avocado and the minced fruit into one big red mushy mess. However, if you still want avocado in the salsa, add it right before serving the grilled Mahi Mahi, or in slices on the side. You will be surprised how well avocado tastes with strawberries and it adds a nice creamy texture as well.

Grilled Mahi Mahi with Strawberry Pineapple Salsa recipe.

Print
Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Grilled Mahi Mahi with Strawberry Salsa

Mahi Mahi is a delicious fish and perfect for cooking on the grill. Topped with fruit salsa made with pineapple and strawberries adds just the right amount of sweetness and spice for bright and flavorful meal. Feel free to adjust the ingredients in the salsa to suit your flavor preferences. If you do not want a spicy salsa, use poblano pepper instead of the jalapeño. 

I like adding pickled onion to give the fruit some punch. Click on the link for my pickled onion recipe. Or, add just a small splash of red vinegar, or pickled jalapeño, or other pickled pepper. 

The salsa recipe makes just over 2 cups (500 ml) and will supply more than what you need for 2-3 servings of grilled Mahi Mahi. 

Makes 3- 5 oz (148 g) servings of grilled Mahi Mahi.

Course Dinner
Keyword grilled fish, grilled Mahi Mahi
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 servings
Author Ginger

Ingredients

Mahi Mahi

  • 1 lb Mahi Mahi filet
  • Kosher Salt
  • Herbs de Provence
  • Sweet paprika
  • 1/2 TB Canola oil

Salsa

  • 6 oz /175 g Pineapple about 1 cup chopped
  • 5 -6 oz / 190 g strawberries about 11 medium strawberries
  • ½ Kirby cucumber (about 2 ¾ oz / 80 g)
  • ½ -1 jalapeño pepper 38 g / 1 oz
  • 2 green onions minced (white and light parts only)
  • 1 TB pickled onions, finely chopped optional
  • Small pinch of Kosher salt less than a 1/4 teaspoon
  • Fresh ground black pepper
  • 3 g basil leaves about 4-6 leaves depending on size
  • 6 small mint leaves
  • Squeeze of lemon juice from a quarter of a lemon optional
  • ½ avocado optional

Instructions

Prepare the grill

  1. Prepare your grill according to manufactures directions.
  2. While the coals are getting hot, sprinkle Kosher salt over both sides of the fish filet. Sprinkle the herbs de Provence and sweet paprika over the top of the filet in a light but even layer. Lightly coat the filet with canola oil and set in the refrigerator. 

  3. When the coals and the grate in the grill are hot, oil the grill. Set the filet top side down on the grate. Cook for 5 minutes, then turn over and cook the other side for an additional 5 minutes. The fish is done when you touch the filet it springs back and with little resistance. Remove from the grill and add fresh black pepper and a squeeze of fresh lemon juice. Garnish with the strawberry salsa.

Strawberry Salsa

  1. Make the salsa while the grill is heating up and when the fish is grilling. Cut up the pineapple into small bite size pieces less than an ½ inch (1 cm) in size. Add to a small bowl.

  2. Remove the stems and slice the strawberries in half and remove the core. Slice each half in thirds or quarters depending on size of strawberry. Add to the bowl with the pineapple.
  3. Cut the Kirby cucumber in half. Slice one half lengthwise in half and remove the seeds. Chop the cucumber into pieces similar in size to the pineapple and strawberries. Add to the bowl with the fruit.

  4. Depending on how much heat you want in your salsa, use a half of jalapeño pepper or a whole one. Slice the jalapeño in half and remove the stem, seeds and white pith. Leave some of the pith if you want it spicier. Mince the jalapeño and add to the fruit.

  5. Chop up the pickled onion, if using, and add to the bowl with the fruit. Add the minced green onions. 

  6. Sprinkle the small pinch, less than a ¼ tsp, of Kosher salt over the prepared fruit and give a few grinds of black pepper over the fruit. Chiffonade the basil and cut up the mint leaves then add to the fruit. Mix everything together. Set aside.

  7. If you want to add avocado chop it into bite size pieces and add to the salsa just before serving.
  8. Add a squeeze of lemon juice just before serving. Best eaten immediately. 

Grilled Mahi Mahi with Strawberry Pineapple Salsa. Recipe for grilled mahi mahi and strawberry pineapple salsa. This is an easy dinner to make during the week and an impressive choice for entertaining.
Grilled Mahi Mahi with Strawberry Pineapple Salsa. Recipe for grilled mahi mahi and strawberry pineapple salsa. This is an easy dinner to make during the week and an impressive choice for entertaining.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

What to Feed the Groomsmen? Grilled Chicken with Garlic Herb Marinade

Grilled Chicken with Garlic Herb Marinade recipe.

I have the pleasure of providing lunch for my son Evan, and his 8 groomsmen this weekend. Visualizing the amount of food required for a group of hungry men brought me back to Evan’s high school and college days when I had to feed Evan and his friends after a swim meet. Swimmers require a lot of calories on any given day, and the amount of food they eat is phenomenal. Fortunately, the groomsmen do not have the same appetite as Evan’s teammates had. Yet in the back of my mind the question remained, what to feed the groomsmen? I went around and around about what food to order and finally came up with the idea of doing it myself and make sandwiches with grilled chicken and grilled flank steak.

Of course, it would be easier to order sandwiches from the venue, but the cost for sandwiches was equivalent to a 5 course meal. Additionally, the wedding venue is a resort in a rural area and there is no other place nearby to order food. Making the lunch myself, is the next best option. Fortunately, the venue is just over an hour away from home and I will have a full kitchen in my suite. These perks allow me to feel confident that I can cook everything at home and keep the food fresh once I am at the resort.

Grilled Chicken with Garlic Herb Marinade.

Grilled Chicken with Garlic Herb Marinade recipe.

Lunch Menu

Even though it may seem like I am feeding an army, Evan gave me direction to keep the food simple without a lot of munchies with dips, salsas, and desserts. His concern is if there is a lot of food to munch on after they are all dressed, someone, himself included, will spill or drip on their clean and pressed white shirt or their new suit. I totally get that, and I do not want any spills on my gown either. Even at 28 years old spills happen, and white shirts and fancy new suits are an easy target. So, the menu is simple, make your own sandwiches with grilled chicken or grilled flank steak, lettuce, tomato, avocado and condiments on sourdough bread. On the side, only chips. No dip. No salsas. No dessert.

Grilled Chicken with Garlic Herb Marinade recipe,

It may sound sparse, but I know the sandwiches will fill them up and keep the groom and groomsmen satiated well past the wedding ceremony. Everyone appreciates having a nice lunch, but the focus on Saturday afternoon is not the food, it is the bride, the groom and getting ready for their upcoming wedding.

Because the menu is limited, and for a special occasion, I wanted to provide sandwiches made with real meats, not processed cold cuts. Garlic and herb marinated, grilled chicken and steak make delicious sandwiches that are not the usual fare. Especially when they are made on Evan’s favorite bread, Joe’s Dough sourdough batard. Between my husband’s homemade sourdough bread and my marinated and grilled meats, both of us contribute to the meal that gives the groom and groomsmen something special to eat, even though it’s only a sandwich.

Grilled Chicken with Garlic Herb Marinade recipe.

Grilled Chicken

The marinade is a basic one, with lots of garlic and dried herbs, mustard, vinegar and olive oil. Chicken, especially boneless, skinless chicken breasts, get mushy if they marinate for too long so I keep that time period for a maximum of four hours. First, I pound the chicken flat then season both sides with Kosher salt. Then make the marinade. Once the chicken is coated in the marinade, it then rests on the counter for 30 minutes. Marinating the chicken at room temperature gives the seasoning a jump-start to penetrate the meat because the chicken absorbs the marinade faster when warm then when cold. After 30 minutes, I place the chicken in the refrigerator to marinate until 30 minutes before it is time to grill the chicken.

I have no qualms about letting my chicken rest on the counter at room temperature for 30 minutes because I have air conditioning and it is not too hot and humid. If you do not have air conditioning and it is hotter than hot, be wise and place the chicken in the refrigerator once it is coated in the marinade.

For even cooking I recommend pounding the chicken breasts with a meat mallet to an even thickness between two pieces of plastic wrap. The plastic wrap protects the chicken meat and prevents the chicken from sticking to the surface of your counter. Also, the chicken breast gets a nice flat surface to build a sandwich on.

Depending on the size of each chicken breast, cut the chicken breast in half on a diagonal. This way you get two pieces of chicken that will easily fit on the sandwich bread. Plus, you get enough for two grilled chicken sandwiches from one breast.

Grilled Chicken with Garlic Herb Marinade recipe.

Mix it up

Making a sandwich with lettuce, tomatoes and avocado gives the option of making a grilled chicken salad instead of a sandwich. For people who eat a Paleo, or no carb diet, you can provide your guests with the food they eat without you having to make an extra dish.

Make the grilled chicken with either boneless, skinless chicken breasts or thighs. The photographs in the post, picture the sandwiches and grilled chicken made with grilled chicken thighs.

For vegetarian diets bring some extra cheese like mozzarella, or Munster cheese to make a cheese sandwich with the same vegetables used for the grilled chicken sandwiches. Or, make a salad with cheese. The cheese will also pair well with the grilled chicken and steak.

For vegan diets, grill some tofu or tempeh.

If the weather turns bad, sear the chicken on the stove using a grill pan, then finish the cooking in the oven. Add some chicken stock or white wine to the baking dish with the chicken to keep it moist and make pan juices. This makes a delicious grilled chicken dinner.

Make one of these salads with leftover grilled chicken,  Chicken Salad with Yogurt Avocado Dressing, or Chicken Salad with Orange Saffron Dressing

More sandwich recipes in my post, Easy Picnic Ideas for the Summer.

Make a sandwich with Sherry Marinated Grilled Flank Steak

 

Print
Grilled Chicken with Garlic Herb Marinade recipe.

Grilled Chicken with Garlic Herb Marinade

An easy grilled chicken recipe with a classic marinade of garlic and dried herbs. This recipe it easily prepared with boneless-skinless chicken breasts or thighs and makes delicious sandwiches.  

Depending on the size of the chicken thighs or breasts you can get 5 to 6 sandwiches. I had a 2 lb (1 k) package of chicken thighs that totaled 5 chicken thighs. A decent serving size per sandwich is 4 oz (125 g) of meat. American chicken breasts are large and range anywhere between 7 - 9 oz (200 - 250 g). 

See Notes for directions for stove top grilling method. 

Course Dinner, Lunch
Cuisine American
Keyword grilled chicken, grilled chicken sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 3 hours
Total Time 30 minutes
Servings 5 sandwiches
Author Ginger

Ingredients

  • 2 lb (1 K) boneless skinless chicken breasts or thighs
  • 1 tsp Kosher salt
  • 3-4 cloves garlic minced
  • 1 ½ tsp Dijon mustard
  • 2 TB sherry vinegar
  • 1 tsp dried onion flakes
  • ¼ tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • ¾ tsp Worcestershire sauce
  • ¼ cup 75 ml extra virgin olive oil
  • ¼ cup chicken stock optional

Instructions

Prepare the Chicken

  1. If you are using chicken breasts, pound the chicken breasts with a meat mallet between two pieces of plastic wrap, until you get an even thickness. About a half-inch (1 cm) thick is ideal, but you do not what the chicken beasts to get torn apart. Place in a baking dish large enough to hold all the chicken. 

  2. Sprinkle kosher salt over the chicken thighs or breasts on both sides. Let the chicken rest in a baking dish just large enough to hold the chicken on the counter while you prepare the marinade. 

Make the Marinade

  1. In a small bowl, mix together the garlic, Dijon mustard, vinegar, onion flakes, oregano, basil, rosemary, and Worcestershire  sauce until thoroughly mixed together. Add the olive oil and mix until well incorporated. 

  2. Pour the marinade over the chicken and turn the thighs or breast over to cover both sides of the chicken. Cover the chicken in the baking dish and rest on the counter for 30 minutes. 
  3. After 30 minutes place the chicken in the refrigerator and marinate for a couple of hours. 
  4. 30 minutes before grilling take the chicken out of the refrigerator and rest on the counter. 

Prepare the Grill

  1. 20 minutes before grilling, prepare the grill according to your specifications. 
  2. When the coals are ready, push them over to one side to create two areas, one for direct heat and the other for indirect heat.  Oil the grill. 

Grill the Chicken

  1. When the grill is hot, place the chicken top side down on the grill over the coals. Grill for two minutes then rotate the chicken 45° and grill for 2 more minutes. Turn the chicken over on the other side and repeat the same grilling process.

  2. Transfer the chicken to the side of the grill with indirect heat and cook until the chicken is done, internal temperature 165°F / 74°C  .

  3. Remove from the grill and rest for 15 minutes. 
  4. Serve as is or make into sandwiches. 

Recipe Notes

To make the chicken with a stove top grill.

Preheat the oven to 375°F / 190°C / Gas Mark 5.  Position the rack in the middle position. Place a grill pan on the stove and turn the heat to high. Just before the pan starts to smoke, spray the pay with cooking spray. Turn the heat down to medium high and sear the chicken as directed using an outdoor grill, for two minutes then rotate at a 45° angle and grill two minutes more. Turn the chicken over to the other side and grill for two minutes. You may need to cook the chicken in batches.

Transfer the chicken to a baking pan just large enough to hold the chicken. Pour the chicken stock in the pan and bake the chicken until done. The juices from the chicken run clear when pierced with a fork and the internal temperature is 165°F / 74°C. Start checking for doneness after 10 minutes. Depending on the thickness of your chicken and if they are thighs or breasts, it could take from 10-25 minutes.

Grilled Chicken with Garlic Herb Marinade. An easy grilled chicken recipe with a simple marinade. Marinate boneless, skinless chicken thighs or chicken breasts for delicious sandwiches. Or serve for a grilled chicken dinner.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Rolled Flank Steak with Chimichurri Sauce

Rolled Flank Steak with Chimichurri Sauce recipe

We went exploring at a new Farmer’s Market last weekend and picked up chimichurri sauce from one of the vendors. Usually, I like to make my own pesto and sauces, but I made an exception with this one. The flavor was fresh and the garlic did not overwhelm the other ingredients.  Also, this sauce was my concession to what I really wanted to buy.

The vendor was from an Argentinean restaurant, Gaucho Burger, and they were selling chimichurri sauce and Gaucho Burgers made with sliced roasted pork, lettuce, tomato and slathered in chimichurri sauce. I really wanted one of those burgers. The pork roast had a slight pink color, looked juicy and seasoned throughout with chimichurri. It looked perfectly cooked and delicious. Unfortunately, it was only an hour past my breakfast so I could not justify eating a big burger. I settled on buying their chimichurri sauce instead.

Rolled Flank Steak with Chimichurri Sauce recipe

Settled on is not a fair statement because chimichurri sauce can stand on its own merit. It is an Argentinean sauce made with parsley, oregano, garlic, red pepper, olive oil, and vinegar. It is traditionally used as a condiment or marinade for beef. However, I am sure it will taste great on chicken, lamb, pork, fish and grilled vegetables. The sauce’s bright taste comes from fresh parsley and vinegar. Yet, the flavor is nicely balanced with minced garlic, oregano and red pepper flakes. That bit of acid brings all the flavors together and tones down the sharp bite of fresh garlic. I love it. You can make it hot, mild, thick or thin. It is easily adaptable for any type of food.

Rolled Flank Steak with Chimichurri Sauce recipe

Rolled Flank Steak with Chimichurri Sauce recipe

Rolled Flank Steak with Chimichurri Sauce recipe

Once home, I knew exactly how I wanted to use the chimichurri. With not enough time for a pork roast, I decided on butterflied flank steak with a layer of chimichurri sauce. After spreading the chimichurri over the meat, I rolled-up the flank steak and secured with kitchen string. The result is a steak that looks like a roast with a spiral of chimichurri sauce throughout the middle. It is tender and full of flavor.

Rolled Flank Steak with Chimichurri Sauce recipe

Rolled flank steak tastes great grilled, or you can sear the meat in a skillet on the stove then finish cooking in the oven. Serve the rolled flank steak with chimichurri sauce hot or at room temperature. This makes it a perfect choice for entertaining. It is also easy enough to make during the week. Just butterfly, layer, roll-up, and refrigerate during the day. When you come home, it is ready for cooking.

Enjoy with potato salad, sugar snap peas with mushrooms, and for dessert peaches and berries with bourbon sabayon. 

Rolled Flank Steak with Chimichurri Sauce recipe

Tips or Success for Rolled Flank Steak with Chimichurri Sauce

Butterflying the flank steak is an easy thing to do, but if you do not want to butterfly the flank steak yourself, ask the butcher to do it. Make sure the butcher cuts through the meat beginning on the long side of the flank steak.

Compared to other steak cuts, flank steak is a tougher piece of meat. However, with extra preparation and proper carving, a tender slice of flank steak is possible. The muscle fibers, also known as the grain, are distinct. When carving flank steak, carving the meat thinly on a diagonal and across the grain, creates tender slices of steak.

The same technique applies to rolled flank steak. When rolling up the flank steak, make sure to roll it across the grain. You will see the muscle fibers running the length of the meat. This way, when you carve the rolled flank steak you will cut the meat across the grain at the ends.

Rolled Flank Steak with Chimichurri Sauce recipe

For best results, serve flank steak medium-rare. Well done flank steak is tough to chew. An instant-read thermometer is great for determining the level of doneness for a thick piece of meat. The internal temperature for rare beef is 125˚F (52˚C) and medium-rare is around 130˚F (54˚C). I stopped cooking my rolled flank steak close to 125˚F (52˚C), then I let the steak rest and continue to cook with the residual heat for 10 minutes. This is an easy step to do and prevents overcooking the steak.

It is a little more difficult to gauge the temperature in a stuffed piece of meat, you need the thermometer to be in the center. Also, how red the juices are will tell you how far along the cooking process is. The redder the juice the rarer it is. If you pierce the meat and no juices appear it means one of two things: the meat is barely cooked, or it is well done and dry.

Rolled Flank Steak with Chimichurri Sauce recipe

More flank steak recipe ideas:

Grilled Sherry Marinated Flank Steak

Included with my rolled flank steak recipe is a recipe for chimichurri sauce that I slightly adapted from Simply Recipes website.

Print
Rolled Flank Steak with Chimichurri Sauce recipe

Rolled Flank Steak with Chimichurri Sauce

Flank steak is butterflied and smeared with a delicious Argentinean chimichurri sauce. The seasoned meat is rolled up, tied then grilled for a delicious dinner. Chimichurri is made with parsley, oregano, garlic and enhanced with vinegar and olive oil and red pepper flakes. It is delicious and works great as a condiment.
Course Dinner
Keyword chimichurri sauce, rolled flank steak
Prep Time 15 minutes
Cook Time 20 minutes
Bring to room temperature 45 minutes
Total Time 45 minutes
Servings 4 -6 servings
Author Ginger

Ingredients

  • For the Chimichurri Sauce
  • 1 cup 250 ml firmly packed Italian parsley leaves
  • 5 medium garlic cloves
  • 2 TB fresh oregano leaves
  • 1/3 cup 75 ml extra virgin olive oil
  • 2 TB red wine vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp red pepper flakes

For the Flank Steak

  • 1- 1.5 - 2 lb 750 g - 1 k flank steak
  • 3 oz - 4 oz 75 g- 125 g chimichurri sauce
  • Kosher Salt about 1/4 teaspoon
  • Fresh ground black pepper

Instructions

Chimichurri Sauce

  1. Add the parsley, oregano, garlic in a food processor and process until finely pureed. When necessary, scrape down the sides of the bowl to get everything processed evenly. (See Note)
  2. Add the herbs to a small bowl, then whisk together the herbs with the olive oil, vinegar, salt and red pepper flakes. Taste and adjust the seasoning.
  3. Use right away or store, tightly sealed, in the refrigerator for a couple of days.

Prepare the flank steak

  1. Place the flank steak on a cutting board in front of you with the short end facing you, and the meat fibers running perpendicular to you.
  2. Butterfly the flank steak. Using a long, thin, and sharp knife, like a boning knife, cut the flank steak in half through the thickness of the meat. Beginning at the outer long side, either your right or left. Cut through the middle thickness of the steak, pulling back the top layer as you go. Keep the knife blade level to the countertop so you do not cut up or down, just straight across. Cut the flank steak open until you reach a half an inch from cutting all the way through at the opposite side. Open the steak like a book.
  3. Press on the seam with the heel of your hand to smooth out any uneven dumps.

  4. Sprinkle about a 1/4 teaspoon of Kosher salt over both sides of the flank steak.
  5. Spread the chimichurri sauce over the side of the flank steak you just cut open.
  6. Staring at the long side, either right or left depending on your dominant hand, roll up the steak with the meat grain running long and perpendicular to you.
  7. Once rolled up, tie up your flank steak roll with kitchen twine. I use 5 ties up the length of the rolled steak. Trim off the long ends of the string.
  8. Rub any escaped chimichurri sauce over the exterior of the steak. Cook right away or let marinate wrapped in plastic in the refrigerator. Marinate for no more than 8 hours.

Cook the steak.

  1. Rolled flank steak is great cooked on the grill, or seared in a grill pan or skillet, then baked in the oven. If you marinated it in the refrigerator, bring the flank steak up to room temperature before you start cooking it. I usually take the meat out about 30 minutes to an hour before I start cooking it.

For Grilling

  1. Prepare the grill for direct and indirect heat areas. Oil the grill before placing the meat down. When the grill is nice and hot place the rolled flank steak directly over the flames on the grill (direct heat). Sear the meat. Turn the meat every couple of minutes and sear all sides of the surface, about 8 to 10 minutes total. Once the meat is seared, move it over to the side of the grill prepared for indirect heat. Cook for about 10 minutes, covered. Check the internal temperature. If the temperature in the middle of the meat is around 120˚F - 125˚F (49˚C- 52˚C), the steak is done cooking.
  2. Remove the flank steak from the grill and let it rest covered with foil for 10 minutes. This resting period should produce medium-rare rolled flank steak, about 130˚F - 135˚F (54˚C- 57˚C).

Stovetop cooking

  1. Preheat the oven to 375˚F (190˚C / Gas Mark 5). Heat and lightly oil a skillet or grill pan large enough to hold your rolled flank steak. When your pan is almost smoking, sear your flank steak, turning it over every 2 minutes searing the steak all over. When the flank steak is seared, place the pan with the flank steak in the oven and cook. After 10 minutes, check the internal temperature. Stop cooking when the internal temperature in the middle of the rolled steak reaches between 120˚F - 125˚F (49˚C- 52˚C). Place the rolled flank steak on a cutting board and let it rest covered in foil for 10 minutes. Medium-rare meat has an internal temperature of, 130˚F - 135˚F (54˚C- 57˚C).

Slice and Serve

  1. Cut off the ties and slice the rolled flank in 1/2- inch slices across the grain. Serve warm or at room temperature.

  2. Leftovers make great sandwiches with a chimichurri mayo, lettuce, tomato, and your favorite bread or roll.

Recipe Notes

If you do not own a food processor, you can make the sauce by finely mincing the herbs with a knife.

Nutrition Facts
Rolled Flank Steak with Chimichurri Sauce
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Perfect Holiday Weekend Menu Ideas

Perfect Holiday Weekend Menu Ideas

What to eat over the weekend? I complied a list of three menus for the holiday weekend to satisfy a variety of food preferences and tastes. One menu for the steak lover. One for food with a little heat. And a menu for a plant-based meal.

My focus for each menu is ease of preparation and the option to cook the main entrée on a grill. Each menu includes an appetizer, main course, vegetable side dish, and dessert. I hope each menu inspires you to cook for yourself and don’t be shy to mix it up a bit. The recipes are easy to scale up or down depending on your crowd. Or enjoy your leftovers for a later date.

Of course you don’t have to limit yourself to only these menus. Just search my archives listing the food you crave and hopefully you will find something to your liking.

It still feels like spring here in the Northeast, but now that it is Memorial Day, the summer has officially started. Let me know if you make any of these weekend menu ideas. I would love to hear from you.

Weekend Menu Ideas For the Meat Lover

Spinach Artichoke Dip with Bacon Recipe

Spinach and Artichoke Dip with Bacon

Grilled Sherry Marinated Flank Steak

Grilled Sherry Marinated Flank Steak 

Zucchini and Corn Salad with Pistachios

Zucchini and Corn Salad with Pistachios

Weekend Holiday Menu Ideas

Potato Salad with Sorrel Dressing

Nectarine and Blueberry Galette recipe

Nectarine and Blueberry Galette

Weekend Menu Ideas For the Spicy Food Lover

Roasted Shrimp Cocktail Recipe

Roasted Shrimp with Spicy Cocktail Dressing

Poblano Chili Cream Sauce with Grilled Chicken recipe

Grilled Chicken with Poblano Chili Sauce

Sweet n' Spicy Herbed Carrots recipe

Sweet and Spicy Herbed Carrots

Serve with sweet corn, grilled or steamed and sliced grape tomatoes drizzled with olive oil, and fresh herbs.

Double coconut pie recipe

Double Coconut Pie

Weekend Menu Ideas for the Plant Food Lover

Roasted Red Pepper Dip -Muhammara

Roasted Red Pepper Dip

 

Holiday Menu Ideas

Crunchy Jasmine Rice

Sugar Snap Peas with Shiitake Mushrooms recipe

Sugar Snap Peas with Shiitake Mushrooms

Add a tossed green salad with the rice and sugar snap peas for a well-rounded meal.

Auqafaba meringue nest recipe

Aquafaba meringue nests with mixed fruit recipe

Aquafaba Meringue Nests fill with mixed fruit and coconut whipped cream

Hope every one has a fun weekend with friends and family. It looks like a sunny weekend is in the forecast, perfect for lots of outdoor activity and grilling. If you make any one of my recipes post a picture on Instagram and tag me @lemonthymeandginger and #therecipename. You can also post a photo on my Facebook page. I would love to see what you create.

Enjoy!

Perfect Holiday Weekend Menu Ideas

For breakfast enjoy, Banana Oat flour Pancakes.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: